| Brace yourself for a heavenly experience! | | | | |
| | | | 4. Set the mixer at low speed and add the |
| Ingredients | | | | eggs one at a time, beating each until |
| | | | incorporated but taking care not to overbeat. |
| # 5 tablespoons plus 1 teaspoon (1/3 cup) | | | | Add the heavy cream and beat just until |
| melted unsalted butter, in all | | | | incorporated, for about 30 seconds. |
| | | | |
| # 8 ounces chocolate wafer or icebox cookies | | | | 5. Pour the mixture into the crust in the |
| | | | springform pan and bake until firm, for about |
| # 1/2 cup plus 2 tablespoons granulated | | | | 50 minutes. The filling should seem soft in |
| sugar, in all | | | | the middle; don't overbake. Remove from the |
| | | | oven and allow to cool to room temperature.6. |
| # 1 1/2 pounds cream cheese, at room | | | | In a small bowl whisk the sour cream together |
| temperature | | | | with the confectioners' sugar until smooth |
| | | | and creamy. Spread this topping over the |
| # 6 ounces bittersweet chocolate, melted | | | | cooled cake and then refrigerate for at least |
| | | | 4 hours. Remove from the refrigerator and |
| # 1/2 cup raspberry liqueur, such as Chambord | | | | remove the springform ring. |
| | | | |
| # 4 large eggs | | | | 7. To serve, top the cake with the |
| | | | raspberries and cut it into wedges. |
| # 1/2 cup heavy cream | | | | |
| | | | Chocolate Souffle: |
| # 1 cup sour cream | | | | |
| | | | Half a pint of milk, two ounces of Walter |
| # 1/2 cup confectioners' sugar | | | | Baker & Co.'s Chocolate, three tablespoonfuls |
| | | | of sugar, one rounding tablespoonful of |
| # 1 pint fresh raspberries | | | | butter, two tablespoonfuls of flour, four |
| | | | eggs. |
| Directions | | | | |
| | | | Put the milk in the double-boiler, and place |
| 1. Preheat the oven to 350 degrees F. Butter | | | | on the fire. Beat the butter to a soft cream, |
| the sides and bottom of a 9-inch springform | | | | and beat the flour into it. Gradually pour |
| pan with 1 teaspoon of the butter. | | | | the hot milk on this, stirring all the time. |
| | | | Return to the fire and cook for six minutes. |
| 2. In a food processor grind the chocolate | | | | |
| wafers into fine crumbs. Add the remaining 5 | | | | Put the shaved chocolate, sugar, and two |
| tablespoons melted butter and 2 tablespoons | | | | tablespoonfuls of water in a small pan over a |
| of the granulated sugar and blend thoroughly. | | | | hot fire, and stir until smooth and glossy. |
| Press evenly into the bottom and partway up | | | | Stir this into the mixture in the |
| the sides of the springform pan. | | | | double-boiler. |
| | | | |
| 3. In a bowl beat the cream cheese with an | | | | Take from the fire and add the yolks of the |
| electric mixer at high speed until smooth and | | | | eggs, well beaten; then set away to cool. |
| creamy, for about 5 minutes. Beat in the | | | | When cool add the whites of the eggs, beaten |
| melted chocolate and the remaining 1/2 cup | | | | to a stiff froth. |
| granulated sugar until thoroughly blended. | | | | |
| Beat in the raspberry liqueur and continue | | | | Pour the batter into a well-buttered earthen |
| beating until the mixture is very smooth, for | | | | dish that will hold about a quart, and cook |
| about 4 minutes. | | | | in a moderate oven for twenty-two minutes. |